Best Lemon Meringue Pie
Submitted by pinke07
Best lemon meringue pie cooks a clear cornstarch curd with fresh lemon juice and zest, then crowns with vanilla-scented French meringue spread peak-style across the warm filling. The reliable home version.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
3 hrsBest lemon meringue pie is the home-cook’s gold standard with all the meringue tricks that prevent the most common failures: weeping liquid, shrinking edges, and grainy texture. The technique here lays out the complete sequence in detail, from blind-baking the shell at high heat for crisp bottom protection through the meringue-spreading method that seals to the crust.
The filling is a water-based curd thickened with a healthy half-cup of cornstarch, which is heavier than some recipes call for. The result is a lemon filling firm enough to hold rigid wedges with no slumping, balanced by 4 yolks for richness and 2 tablespoons of butter for finish.
A splash of vanilla in the meringue is the smart move here. It rounds out the foam’s sweetness and adds aromatic depth that plain meringue lacks.
Pro Tips
- Mix the cornstarch, sugar, and salt thoroughly before adding water. Cornstarch lumps fast in hot liquid; pre-mixed dry, it disperses cleanly.
- Spoon meringue around the edges of the warm filling first, sealing the perimeter to the crust before filling in the center. This is the single biggest weep-prevention move.
- Use the back of a spoon to dip lightly across the meringue surface to create tiny peaks. They brown faster than smooth tops and look more dramatic.
- Bake on the center rack so the heat hits both the top and bottom evenly. High racks scorch the meringue tips before the inside warms through.
- Cool to room temperature, then chill at least 2 hours before slicing. Patient cooling is the difference between clean slices and slumped wedges.
Variations
- Use a microplane to zest extra lemon over each finished slice for visual contrast and aromatic punch.
- Stir 1 tablespoon of butter into the warm meringue for a richer mouthfeel.
- Top finished slices with fresh raspberries for color and a tart-on-tart pairing.
Ingredients
Directions
Line pie plate with pastry and bake at 475℉ (246℃) F for 8 minutes. Let cool.
Mix the cornstarch, sugar, and salt thoroughly in a saucepan. Add water and stir until everything is completely dissolved. Cook over medium-low heat until mixture thickens, then add the lemon rind. Cook stirring, for 2 to 3 minutes.
Blend a little of the hot mixture into the beaten egg yolks, then slowly add the yolks to the pan, whisking constantly, then cook, stirring, 2 to 3 minutes over low heat.
Remove pan from heat and mix in lemon juice and butter. Pour into baked pie shell.
Preheat the oven to 350℉ (180℃) (or 325 for a glass pie pan) and beat the egg whites until frothy in a metal bowl.
Add cream of tartar and salt and continue beating, adding sugar about a Tablespoon at a time. Add vanilla and beat at high speed until whites are glossy and peaks hold up.
Spoon the meringue around the edges of the warm pie filling first, then spoon remainder into center. Using a spoon or spatula, spread meringue evenly, then dip lightly across the top to make tiny peaks.
Bake in center rack of oven 12 to 15 minutes, until peaks are lightly touched with brown. Cool to room temperature, then cool at least 2 hours before serving.
Notes:
One lemon does not make ½ cup of juice - top off the measure with ReaLemon.
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